Food Sources of Fat and Sex Hormone Receptor Status of Invasive Breast Tumors in Women of the Malmö Diet and Cancer Cohort

摘要

We examined associations between food intakes and incidentnbreast cancer, defined by estrogen receptor (ER) and progesteronenreceptor (PR) status in theMalm¨ oDiet andCancer cohort (∼17,000nwomen aged 45–73 yr). The hazard ratios (HRs) of ER+PR+n(n = 270), ER+PR− (n = 87), and ER−PR− (n = 61) tumorsnand all cancer (n = 544) were estimated after 10 yr of follow-nup. In multivariate analysis of ER+PR+ tumors, a protectivenlinear risk trend, indicating change between adjoining food cat-negories, was seen with yogurt (HR = 0.89, 95% CI = 0.80–0.99),nbut increased risks with eggs (HR = 1.10, 95% CI = 1.01–1.20)nand dried soups/sauces (HR = 1.10, 95% CI = 1.00–1.22). InnER−PR−tumors, vegetable-oil-basedmargarine (HR=1.31, 95%nCI = 1.09–1.59) and dried soups/sauces (HR = 1.31 95% CI =n1.05–1.64) showed increased risks. Heterogeneity was observednbetween ER+PR+ and ER−PR− tumors for vegetable-oil-basednmargarine (P < 0.01). Regular milk showed decreased, and driednsoups/sauces increased, risk with all breast cancer. The study sug-gests that fat-containing foodmay contribute both to hormonal andnnonhormonal mechanisms in breast tumor development and sup-nports observations of positive associations between characteristicsnof Westernized diets and postmenopausal breast cancer.